Risotto de Radicio – Radicchio Risotto

INGREDIENTS FOR 4 PEOPLE:

300 gr. Radicchio

1 small onion

1 glass dry white wine

350 gr Vialone Nano rice

1 liter broth

butter

olive oil

First of all chop the radicchio into very small bits – we always use our Italian designed ceramic knives by U-Cook Italia.

Radicchio chopping with Italian designed ceramic knives by U-Cook Italia

Chop the onion finely and fry in some olive oil until soft as indicated in the soffritto step above.

Onion chooped with Ceramic Knives by U-Cook Italia

Add the rice to the onion, toast for a minute as indicated in the tostatura step, then add a glass of wine. Let the wine evaporate then add the radicchio and one ladle of broth. Let the broth evaporate and keep adding the broth one ladle at a time awaiting for each ladle to evaporate.

Risotto di Radicchio by Cook In Venice

Cook until the rice is tender. Turn the heat off, add a knob of butter and follow the Mantecatura step as indicated above.

Serve hot with Parmesan cheese.

We served our Risotto de Radicio on the beautifully hand made Murano plates by Abate Zanetti, decorated with some radicchio cooked in balsamic vinegar and some chopped rosemary.

Cook in Venice's team is composed by Arianna, Monica and just recently by Beatrice.

Arianna is an expert cook, whose culinary skills were passed down from her great-grandmother and she comes from a long tradition of farmers, cooking for large families and large gathering.

Monica, who lived in England for 12 years, teaching Italian and English for over 20 years, is a food writer and a culinary guide, running Food tours of Venice as well as Cake & Chocolate tours.

Beatrice is a young food blogger and food photographer, who loves to travel and cooking cakes!